Ají de Langostinos

Name: Ají de Langostinos
Cuisine: Peruvian
Ingredients: Chopped pecans, as desired; Salt and pepper; 8 slices white bread, crusts removed; 4 oz (½ cup) evaporated milk; 4 tbsp ají mirasol paste; 1½ cups red onion, chopped fine; 2 tbsp vegetable oil; 3 cloves garlic, crushed; Salt and pepper; Hard-boiled egg, sliced; 2¾ cups (600 g) shrimp, peeled and deveined (if using octopus it should be previously cooked); 2¾ cups (600 g) shrimp, peeled and deveined (if using octopus it should be previously cooked)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This dish from Daniel Manrique is the seafood lover’s answer to one of Peru’s most traditional dishes: Ají de Gallina. Although the preparation is similar, there are some key differences to make allowances for the subtler flavors of the seafood.

Ingredients

2¾ cups (600 g) shrimp, peeled and deveined (if using octopus it should be previously cooked)
2 tbsp

Americas
Peru
Fish course
Pescatarian

Method

Preparation

Soak bread in evaporated milk and blend to make a thick purée-like mixture.

In a large skillet, heat the oil and sauté onions until translucent, about 4 minutes. Add garlic and continue cooking until just turning golden, another minute. Add ají mirasol paste and cook for 2 to 3 more minutes.

Add shrimp, bread mixture and pecans and cook, stirring for